The effect of non-saccharomyces yeasts on fermentation and wine quality
The effect of non-saccharomyces yeasts on fermentation and wine quality
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DOI：
10.21548/24-2-2638
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发表时间：
2003-05
影响因子：
1.3
通讯作者：
N. Jolly;O. Augustyn;I. S. Pretorius
中科院分区：
文献类型：
--
作者：
N. Jolly;O. Augustyn;I. S. Pretorius
研究表明，在整个葡萄酒发酵过程中可以检测到非酵母菌属的酵母菌株。因此，非酵母菌会影响发酵过程，也会影响所得葡萄酒的特性。以前的研究表明，四种非酵母菌，即Kloeckera apiculata，Candida stellata，Candida pulcherrima和Candida colliculosa，在葡萄汁发酵开始时占主导地位。在这项研究中，这四种酵母单独使用，并与工业葡萄酒酵母（酿酒酵母菌株VIN 13）在实验室规模上发酵必须。分析所得葡萄酒的乙醇、挥发性酸度、总SO2和甘油。结果表明，与工业酿酒酵母相比，非酵母菌不能发酵所有的糖。此外，虽然单独的非酵母发酵的葡萄酒具有不同的化学分析，但由组合发酵的葡萄酒与仅由工业酵母生产的葡萄酒相似。在随后的小规模酿酒试验中，一些联合发酵生产的葡萄酒被认为比S。仅酿酒。然而，这种质量的提高不能与酯水平的提高联系起来。
Research has shown that non-Saccharomyces yeast strains can be detected throughout wine fermentation. Non-Saccharomyces yeasts can therefore influence the course of fermentation and also the character of the resultant wine. Previously it was shown that four non-Saccharomyces species, i.e. Kloeckera apiculata, Candida stellata, Candida pulcherrima and Candida colliculosa, predominated in grape must at the start of fermentation. In this study these four yeasts were used singularly and in combination with an industrial wine yeast (Saccharomyces cerevisiae strain VIN 13) to ferment must on a laboratory scale. The resultant wine was analysed for ethanol, volatile acidity, total S02 and glycerol. Results show that, in comparison with the industrial wine yeast, the non-Saccharomyces yeast strains could not ferment all the sugar. Furthermore, while the individual non-Saccharomyces-fermented wines had different chemical analyses, the wines fermented by the combinations were similar to the wine produced by the industrial yeast only. In subsequent, small-scale winemaking trials some of the wines produced by combined fermentations were judged to be of better quality than those produced by the S. cerevisiae only. However, this quality increase could not be linked to increased ester levels.